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Microwave Oatmeal Cake Recipe

This cookie has a yummy topping. I keep my eye out for good microwave recipes like this delicious cookie.—Ruby Williams, Bogalusa, Louisiana

TOTAL TIME: Prep/Total Time: 25 min.YIELD:8 servings

Microwave Oatmeal Cake Recipe

This cookie has a yummy topping. I keep my eye out for good microwave recipes like this delicious cookie.—Ruby Williams, Bogalusa, Louisiana

TOTAL TIME: Prep/Total Time: 25 min.YIELD:8 servings

Ingredients

1 cup quick-cooking oats

1-1/2 cups water

1/2 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1-1/2 teaspoons vanilla extract

1-1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

TOPPING:

1 cup flaked coconut

1/2 cup chopped nuts

1/2 cup packed brown sugar

1/2 cup milk

1/4 cup butter

Dash salt

Directions

1.In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 1-2 minutes or until thickened, stirring once; set aside.

2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well blended. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture until combined.

3. Pour into a greased 11-in. x 7-in. microwave-safe dish. Shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 6 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack to cool.

4. Combine topping ingredients in a microwave-safe dish; microwave, uncovered, on high for 4-5 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake.
Yield: 8 servings.